Step 1: combine chicken and cornstarch in a small bowl and toss to coat. Heat sesame oil in wok over medium heat, add chicken and stir fry 5-7 minutes or until no longer pink inside. Remove chicken from wok.
Step 2: Add green onions, garlic, red pepper flakes and powdered ginger to the wok and stir fry for 15 seconds.
Step 3: Combine vinegar, soy sauce and sugar in a small bowl. Mix well and add the sauce to the wok.
Step 4: Return chicken to the wok and coat with sauce. Stir in roasted peanuts. Heat thoroughly. Top with additional green onions if desired and serve over white rice.
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|Serving Size: 1 (155g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 75 (34%)|
|Amt Per Serving||% DV|
|Total Fat 8.4g||11 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 3.5g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 65.8mg||20 %|
|Sodium 1124.3mg||39 %|
|Potassium 397.2mg||10 %|
|Total Carbohydrate 5.5g||2 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 4.5g|
|Protein 29.4g||42 %|
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Calories per serving: 220
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